In Morocco cous cous is also served, sometimes at the end of a meal or just by itself, as a delicacy called "seffa". The couscous is usually steamed several times until it is very fluffy and pale in color. It is then sprinkled with almonds, cinnamon and sugar. Traditionally, this dessert is served with milk perfumed with orange flower water, or it can be served plain with buttermilk in a bowl as a cold light soup for supper.

Of course we are not in Morocco so why include this information you may be wondering? ) Well it's more to take the boredom out of what might be a dull day for you and also just a few interesting facts about some of the more unique origins of our food.